Mediterranean Pizza with Cheese-Stuffed Crust Pillsbury reviews online

Mediterranean Pizza with Cheese-Stuffed Crust


Introduce new and delightful flavors to your family - tangy feta, fresh basil and tasty olive - on a fresh-from-your-oven pizza.


Edition Details



Cooking method

Heat oven to 425 degrees F. Spray 12-inch pizza pan with CRISCO(R) Original No-Stick Cooking Spray. Sprinkle cornmeal evenly over pan. Unroll pizza crust dough on pan; press dough to at least 1 inch beyond edge of pan. Place string cheese on dough along inside edge of crust. Fold edge of dough over cheese, pressing dough down firmly and covering cheese. Pinch dough to seal.
Spread tomato sauce evenly over dough. Sprinkle with basil.
Heat 10-inch nonstick skillet over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink; drain. Reduce heat to medium. Stir tomatoes and spinach into sausage until well mixed. Cook 3 to 4 minutes, stirring frequently, until spinach is heated.
Spoon sausage mixture evenly over basil on crust. Top with ripe and pimiento-stuffed olives. Sprinkle with feta and mozzarella cheeses.
Brush oil on edge of crust; sprinkle Italian seasoning and garlic salt on edge of crust.
Bake 15 to 18 minutes or until cheese is melted and crust is deep golden brown. Let stand 2 minutes before cutting.

Number of persons


Full cooking time

25 m

Time for preparing

45 m




27.5 g




24.2 g


70 mg


1479 mg

Ingredients Mediterranean Pizza with Cheese-Stuffed Crust

2 cups shredded mozzarella cheese
1/2 teaspoon garlic salt
1/2 teaspoon Italian seasoning
1/2 cup crumbled feta cheese
1/4 cup chopped fresh basil leaves
1 1/2 tablespoons cornmeal
1/4 cup sliced ripe olives
1/4 cup sliced pimiento-stuffed olives
1 (13.8 ounce) can Pillsbury® refrigerated classic pizza crust
1 (9 ounce) box Green Giant® frozen spinach, thawed, squeezed to drain
2 tablespoons CRISCO® 100% Extra Virgin or Pure Olive Oil
7 (1 ounce) pieces mozzarella string cheese, unwrapped
1/4 cup tomato sauce with basil, garlic and oregano or regular tomato sauce
1/2 pound bulk spicy pork sausage
1/3 cup chopped sun-dried tomatoes in oil, drained


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